It's not exactly roadfood (and was a bit of a splurge), but the best Benedict I have ever had was at Prairie Grass Cafe in Northbrook, IL. It's a Surf and turf Benedict, One side is a petite tallgrass filet and the other a crabcake , both topped with poached egg and hollandaise. O.M.G. I thought I had gone to heaven, Best. breakfast. ever.

They also make a wonderful signature benedict that is an english muffin topped with fresh sauteed spinach and crumbled bacon, topped with poached egg and a roasted tomato hollandaise. That is also wonderful, and more reasonably priced.

Cafe Brittany in Palm Passage in Charlotte Amalie served the very best eggs Benedict I've ever had in a restaurant. With a daiquiri or three it was always a wonderful lunch, although admittedly I never got much productive work done afterwards.

The last time I saw a truffle in a store was at a Wegman's in Fairfax, VA and they were under lock and key at $999 per pound. Doubt you will find one on an eggs benedict anywhere especially in a roadfood classified place. Maybe truffle oil?

The last time I saw a truffle in a store was at a Wegman's in Fairfax, VA and they were under lock and key at $999 per pound. Doubt you will find one on an eggs benedict anywhere especially in a roadfood classified place. Maybe truffle oil?

I saw some nice black truffles just the other day for a mere $200 for a quarter of a pound. A shaving per egg? Not very expensive.

I have found it fairly easy to ask for an all egg white veggie omelet and not to butter the whole wheat toast to keep the cholesterol and fat down. It seems that request is not so strange to restaurants anymore.

I'm 52 years old and have dined from coast to coast. I have never seen a truffle on eggs Benedict. That dish is all about the quality of the ham and the hollandaise. Me thinks someone is being a bit snobbish when inquiring about 'so called' missing truffles in these pics.

Perhaps you ought to consider dining in better restaurants. You know, places where they are aware that eggs Benedict is supposed to have Canadian bacon under the poached egg and a sliver of black truffle atop the sauce.

Perhaps you ought to consider dining in better restaurants. You know, places where they are aware that eggs Benedict is supposed to have Canadian bacon under the poached egg and a sliver of black truffle atop the sauce.

you tell him Mike....... People,, pay attention here... this is coming from a guy who's favorite daily breakfast is at a Waffle House so he ought to know all about dining in better venues ....lol this is all in fun Michael but you must admit you really "stepped on it" this time............... and you were wearing golf shoes ..ouch!

What's in eggs Benedict? From the bottom up: English muffins. Unfrozen is best. Their split halves should be toasted to crispness. Tearing the halves apart with a fork or with hands, rather than slicing them, increases their surface area, and therefore also their flavor and absorbancy. Few restaurants bother. English muffins need not be the soft, yeasty, most popular Thomas's brand. Actually, they should not be, since Thomas's standard muffins are too small and their sandwich-size muffins are too large. Matthew's is a good retail brand of English muffin in the New York City area. Canadian bacon. Standard bacon comes from pork "bellies," the underside of the hog, along the ribs. Canadian bacon comes from the meatier loin, along the backbone. It is trimmed of excess fat and is cured like ham. Often, ordinary ham is substituted in eggs Benedict. Canadian bacon should be freshly grilled, but is always packaged presliced, which does not improve flavor or texture. Technically, it is "Canadian-style" bacon if it is not of Canadian origin. Canadians do not eat it more than any other pork-product-loving people, though they may call it back bacon or pea-meal bacon. http://www.echonyc.com/~jkarpf/eggs/what.html

EDIT: By the way, I don't have eggs Benedict for breakfast. It's a lunch or dinner meal for me.

I also like a good eggs Benedict, But I always felt the english muffin was the wrong choice of bread. I find a Croissant to be a better choice, its light, buttery, and brings it all together better.............Billyb

Canadian Back Bacon is the crowning glory to a good Eggs Benedict. There is a difference in Canadian back bacon, if it is smoked it is Canadian Bacon, if it is just sweet pickled cured, rolled in cornmeal, and not smoked, it is Peameal bacon. As Michael states, "Canadian bacon comes from the meatier loin, along the backbone".